Man, I’m totally obsessed with this stuff. It’s not just the gorgeous packaging design too. 
The red rice, white ale and ginger brew are perfectly crafted and delicious! It’s hard for me to tell you how to get a hold of it, since it’s legally tricky to send alcohol through the mail, etc. If you live in NYC, FATTY CRAB in the Meatpacking district serves it. (You really want to eat there anyway. Come early, and UNHUNGRY on the weekends. It’s tiny and mobbed!) Also Qoo Robata Bar in Williamsburg serves it. Happily 5 minutes from my apt!
Here’s some more info about the Red Rice, from liquid solutions… an online beer seller ( see below)
”The brewing process starts with the polishing, washing, soaking and steaming of rice [25% of total grain bill] to break down complex type b-starch molecules into short type a ones. Only type A starch molecules can be converted into sugar by the use of sake yeast. Afterwards, pilsner malt is added to the mashing process. After lautering Hallertauer hops is added in the brewkettle. Further complicating matters, two different yeasts, i.e. ale and sake yeast, must be used as regular beer yeast is not able to convert the rice sugars into alcohol.
A fermentation time of two weeks is followed by a maturation period of four weeks. Hitachino Nestbier Red Rice Ale is filtered, but left unpasteurized.”
Liquid Solutions: Purveyors of World Class Beer, Tea and Coffee.
